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Full Online Book HomeLearning KitchenSoups - Fish Chowder
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Soups - Fish Chowder Post by :marshuele Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2879

Click below to download : Soups - Fish Chowder (Format : PDF)

Soups - Fish Chowder

5 strips bacon
1 small onion, finely chopped
1 clove garlic, minced or finely chopped
1 (8 oz.) bottle clam juice
1 (8 or 12 oz.) can baby clams
2 large potatoes, cut into 1/2 inch cubes
3 to 4 lbs. fillets rockfish
1 tsp. chicken bouillon
1 cup each Half and Half and milk
1 lb. cooked baby shrimp
1 cup water
1 pinch parsley

In a large soup kettle, cook bacon, then remove and set aside. Leave two tablespoons of bacon grease in the kettle and use to saute onions.

Add water, clams juice, chicken bouillon, garlic, parsley and potatoes. Simmer for 12 to 15 minutes or until potatoes are almost done.

Add fish cubes and continue to simmer an additional 12 to 15minutes or until fish is white and starting to flake. Add Half and Half, milk, shrimp, clams and chopped bacon.
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Soups - Seafood -  Fish Soup Soups - Seafood - Fish Soup

Soups - Seafood -  Fish Soup
1 large yellow onion, thickly sliced 4-5 large firm potatotes 300 - 500 grams kipper, cod or salmon with no bones bunch of dill 30 grams (1 oz) butter 1/3 litre water 2/3 litre milk, preferably 1 to 1,5 % Boil the potatoes and onion in water for 15 minutes, add fish and butter, let simmer until the dill, fish and potatoes are done. Add milk and bring to boil. Remove dill. Serve immediately with rye bread.

Soups - Easy Clam Chowder Soups - Easy Clam Chowder

Soups - Easy Clam Chowder
1 (10 3/4 oz.) can Campbell’s Cream of Potato® soup 1 (10 3/4 oz.) can Campbells Cream of Celery® soup 1 soup can of milk 1 soup can of canned clams with their juice Combine all together and simmer. Ladle into bowls and add a pat of butter and sprinkle with paprika.